Lawry’s The Prime Rib welcomed Executive Chef Leonard Delgado to the steakhouse in Chicago’s Magnificent Mile. Delgado brings a wealth of experience from nationally recognized restaurants, most recently serving as executive chef at Landry’s and Hard Rock International.

“I’m honored to join the Lawry’s family,” Delgado says. “As one of Chicago’s quintessential restaurants, I’m eager to uphold the tradition of the distinct dining experience that Lawry’s The Prime Rib offers.”

Delgado demonstrated his passion for food at a young age in his mother’s kitchen in hometown San Jose, California. His culinary career began shortly after when he finished high school to start an apprenticeship with certified master pastry chef Max Ackermann in Switzerland, specializing in French and Swiss pastries. Shortly following, Delgado earned an executive pastry chef certification from the American Culinary Federation in 1986.

Combining his love for pastries with savory dishes, Delgado brings these impressive skills to Lawry’s The Prime Rib, overseeing the training program for Master Carvers and ensuring each cut of beef is aged to perfection and roasted for natural tenderness.

“Chef Leonard does an excellent job of enhancing dishes with his personal flair while adhering to our classic concept,” says General Manager Max Maxwell. “He personifies the approachable charm of the restaurant, and we’re thrilled to call him part of our team here at Lawry’s The Prime Rib.”

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